Vegan Chilli

1. Preheat the oven to 180°C / 350°F / Gas 4.
2. Place the squash in a roasting pan with the onion, garlic, peppers, thyme and oregano. Drizzle with the olive oil on top and season with salt and pepper. Bake in the oven for 25 minutes until cooked through and the squash begins to blacken on its edges.
3. Once ready, remove the tray from the oven, then discard the thyme stalks and squeeze out the garlic flesh (discarding skins). Mash the garlic with your knife into a paste and mix with the rest of the roasted veggies.
4. Meanwhile, in a large saucepan mix the tomatoes, chickpeas, kidney beans, vegetable stock, Chipotle Paste and coriander stalks. Cover with a lid and simmer for 30 minutes over low heat, then season with salt and pepper.
5. Now is a good time to prepare the rice and guacamole.
6. After 30 minutes, add the roasted vegetables to the sauce and stir. Keep warm until ready to serve.
7. Just before serving, stir through the coriander leaves and serve with a side of white rice. Top with a bit of guacamole and Fire Roasted Serranos. 

For more vegan recipe inspiration, check out all of our Mexican Vegan Recipes.